Malaysians are hard-pressed to find bread at supermarkets and convenience stores due to the panic-buying by a select few during the movement control order (MCO).
With bread suppliers working at maximum capacity and stocks running out as soon as shelves are replenished, it’s likely going to take some time before most Malaysians will be able to taste the miracles of sliced bread again.
So there’s no better opportunity than now to make use of the kitchen in your home. After all, you have invested all that time, effort and money to make it your dream kitchen.
Given the added time gained from remote working, perhaps it would be the ideal time to test out your kitchen for bread making. If you prove to be successful, your neighbours might even want to buy from you. You could say it’ll be your ‘bread and butter’.
Just a tip for those making full use of their kitchen, hygiene first so wash your hands thoroughly before proceeding. Here’s the recipe for bread.
The ingredients
Yeast is an essential ingredient.
Here are the ingredients you’ll need:
- One package ( ¼ ounce / 7 grams) of active dry yeast.
- Two-quarter cups of warm water
- Three tablespoons and ½ teaspoon of sugar
- One tablespoon salt
- Two tablespoons canola oil
- Six cups of bread flour
Prepping time and quantity
Prepping time takes roughly fifteen minutes with baking taking another thirty minutes, excluding the time for the bread to rise.
The ingredients listed above make two loaves of bread. Do note that you will need two 9x5-inch baking pans.
Directions
With a little bit of practice, you’ll be able to make all kinds of bread.
Dissolve the yeast in a large bowl with ½ teaspoon sugar and warm water. Let it rise until bubbles rise to the surface. This is to test if the yeast is still active.
Mix the remaining sugar, salt and three cups of flour together in a separate bowl.
Add the oil into the yeast, then pour it into the flour mixture and beat until smooth. Keep adding in the remaining flour slowly until you form a soft dough.
Knead the dough for about ten minutes before dividing it into half. Shape each into a loaf and place them into two buttered 9x5-inch pans.
Cover for two hours and let the dough rise until its volume has doubled.
Bake for about thirty minutes until golden brown at 180 degrees celsius.
Remove the bread from the pans and leave to cool on wire racks. Cut into even slices and store in an airtight container for longer-lasting freshness.
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